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Spyros Dark Roast
The Department of Antioquia is located in the central Northwestern part of Colombia with a narrow section that borders the Caribbean Sea. Most of its territory is mountainous with some valleys, much of which is part of the Andes mountain range.
This coffee is sourced from Don Félix Porras at Finca El Porral in Jerico, Antioquia. The 5 hectare farm is owned and operated by Don Felix and his wife. Félix handles all of the wet-mill and drying processing on his own.
This coffee underwent a split fermentation were half of the batch ferments in water for 37 hours and the other half for 13 hours. Fully washed with floaters removed, and sun-dried on cement patios.
The resulting cup reminds us of dark chocolate and peanut butter.
This coffee is sourced from Don Félix Porras at Finca El Porral in Jerico, Antioquia. The 5 hectare farm is owned and operated by Don Felix and his wife. Félix handles all of the wet-mill and drying processing on his own.
This coffee underwent a split fermentation were half of the batch ferments in water for 37 hours and the other half for 13 hours. Fully washed with floaters removed, and sun-dried on cement patios.
The resulting cup reminds us of dark chocolate and peanut butter.
The Department of Antioquia is located in the central Northwestern part of Colombia with a narrow section that borders the Caribbean Sea. Most of its territory is mountainous with some valleys, much of which is part of the Andes mountain range.
This coffee is sourced from Don Félix Porras at Finca El Porral in Jerico, Antioquia. The 5 hectare farm is owned and operated by Don Felix and his wife. Félix handles all of the wet-mill and drying processing on his own.
This coffee underwent a split fermentation were half of the batch ferments in water for 37 hours and the other half for 13 hours. Fully washed with floaters removed, and sun-dried on cement patios.
The resulting cup reminds us of dark chocolate and peanut butter.
This coffee is sourced from Don Félix Porras at Finca El Porral in Jerico, Antioquia. The 5 hectare farm is owned and operated by Don Felix and his wife. Félix handles all of the wet-mill and drying processing on his own.
This coffee underwent a split fermentation were half of the batch ferments in water for 37 hours and the other half for 13 hours. Fully washed with floaters removed, and sun-dried on cement patios.
The resulting cup reminds us of dark chocolate and peanut butter.
Coffee origin
Country
Colombia
Region
Antioquia
Variety
dos mil, castillo, caturra
Altitude
1950 m
Farm
El Porral
Producer
Don Félix Porras
Roast level
Medium dark
Process
washed
Tastes like
🍫
dark chocolate
🥜
peanut butter
Community reviews
😃
4.2 Excellent
14 Reviews
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